Today cooking meat and fish outdoors over an open fire is a relaxing way to entertain, but the hunters and settlers of earlier days were, of necessity, campfire cooks. Braai  or barbecue recipes are synonymous with summer, lamb chops, boerewors,  steaks, hamburgers and hot dogs, and warm nights spent on the patio or next to the pool.

The southern United States may be the origin of barbecue in that country and it remains wildly popular there today. However, just about every area of the USA puts their own spin on barbecue – from sauces to rubs, and ribs, steak, chicken, or seafood, just about everybody barbeques at one time or another, especially in the summertime.

Are They Grilling or Barbecue Recipes?

Some people refer to these two types of cooking interchangeably, but that’s not correct. In food and cooking terms, barbecue is to cook over low temperatures for long periods of time, often with wood chips or charcoal to lend a smoky taste to the meat. Grilling, on the other hand, is cooking over high heat quickly in order to sear or char the meat. Whatever you choose, barbecue or grill, rub or sauce, steak or chicken, you’ll be assured of a tasty meal that’s popular all over the world.

Potjiekos (Pot food)

In South Africa potjiekos  - (poy-kee-kawse) directly translated ‘pot food’ or food prepared in a pot means only one thing, food prepared outdoors in a cast iron, round, three legged pot using either wood coals or charcoal.

 

Today, cooking a potjie has evolved into a unique South African social happening, a tradition almost as popular as the legendary braai. Family and friends are invited and they all settle around the fire with the softly bubbling potjie, chatting, enjoying a drink and having a great time, while the aroma escaping from the potjie, does its work.

Few recipes exist for potjiekos as the preparation is mainly based on one’s own ideas and on whatever ingredients are available. But to get you started we have included a few tasty recipes.